| | South of The Border Beans 1 teaspoon of vegetable oil
1 large onion
One 15 ounce can of red beans
One 15 ounce can of white beans
Two 15 ounce cans of black beans
Two 14 1/2 ounces cans of diced tomatoes seasoned with garlic and onions
2 teaspoons of bottled minced garlic
1 1/2 cups of frozen yellow corn kernels
1 1/2 teaspoons of chili powder
1 1/2 teaspoons of ground cumin |
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Heat the oil in an extra deep 12 inch nonstick skillet over medium heat. (You may also use a chicken fryer.) Peel and coarsely chop the onion, adding it to the skillet as you chop. Raise the heat to medium high and stir from time to time. While the onion cooks, rinse and drain the red beans and the white beans, and add them to the skillet. Add the black beans with juice, tomatoes and garlic. Add the corn, chili powder and cumin. Stir to blend well. Reduce the heat to low and simmer for 2 minutes or until heated through and ready to serve. Makes 8 cups |
